Emeril Lagasse's Bone-in Rib Steaks

This simple steak is one of our best-selling items on the menu at Delmonico Steakhouse, my restaurant in the Venetian Hotel in Las Vegas. It's all about the quality of the meat, so find a good butcher who specializes in prime aged beef and treat yourself to an intense, serious steakhouse experience at home.

Reprinted with permission by Emeril Lagasse, from Emeril at the Grill, HarperStudio, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.

Ingredients

Directions

Rub the steaks on both sides with the vegetable oil, and season them liberally with Original Essence, kosher salt, and pepper.

Preheat the oven to 450 degrees, and preheat a grill, grill pan, or cast-iron skillet to medium-high.

Grill the steaks until they are seared on both sides, about 4 minutes per side. Then transfer the steaks to a baking sheet, place it in the oven, and cook until the meat reaches the desired temperature, 140 degrees for medium-rare.

Remove the steaks from the oven and let them sit for 5 minutes before slicing and serving.